Curry Pastes and Spice Mixes
Thai Curry Paste
Use this right away, freeze it for quick meals or dehydrate it and carry it with you for food on the go (see directions under the recipe)
Warning: This is spicy, use sparingly and please use gloves or be fairly warned when seeding the Thai chills watch the eyes!
This recipe makes about a cup
t = teaspoon
T = tablespoon
C = cup
Thai Curry Paste Ingredients
Lemongrass stalks (fresh), chopped, 1/2 C
Garlic, chopped, 1/4 C
Serrano Chilis, seeded and chopped, 1/4 C
Thai Chilis, fresh, seeded and chopped, 2 T (about ten chills)
Coriander seeds, 1 T
Ginger or Galangal (thai ginger), grated, 1 T
Kafir Lime Leaves, fresh, 1/4 C chopped (I used 8 leaves)
Shallots, chopped, 1/4 C
Cilantro roots or stems (I used the stems), 2 T
Black peppercorns, 1 t
Miso Paste 2T
Kelp powder 1/2 t
Chop everything fine and continue to blend or combine using a small food processor, high powered blender or large mortar and pestle. The mortar and pestle here would yield the best results. My mini food processor was an awkward shape for this so I ended up using the vitamix.
To bring this with you on the go place in the dehydrator for 10-24 hours until totally dry. Powder in your dry blender container and store somewhere convenient for when you may need a quick dip or may go camping.
I like to mix 1/2-1 t (or more) of this powder with one pouch of Artisana’s raw coconut butter and one pouch of their almond butter for a peanut sauce, adding water, salt/braggs and lime juice as needed.